An Expat Christmas Crack Recipe
This recipe isn’t a new one. It’s one you might have made before, that’s super common in the States (even though I didn’t make any or eat it ever until last year). But honestly, it’s been the PERFECT thing for me to give to my friends and neighbors here to try a little taste of American Christmas while being 1) easy and 2) egg free 3) fairly easy ingredients! Specifically for South Asian residents, I tried 2 different types of crackers — and found one to be superior. For this recipe, you’ll start with making a caramel type sauce, without making an actual caramel sauce. Plus, it’s literally just
An Expat Christmas Crack Recipe
30 minutes — serves 10-15
28-35 Nutri Choice Cracker Biscuits OR 3/4 large pack of Monaco Crackers (28-35 saltine crackers)
220 grams packed brown sugar (1 cup firmly packed)
225 grams salted butter (1 cup)
1 tsp vanilla (optional)
1 Amul Dark Chocolate bar, chopped into 1 square cm pieces (2 cups semi sweet chocolate chips)
1/2 cup chopped almonds (optional)
Sprinkles (optional)
Preheat oven to 200 degrees Celsius (400 degrees Farenheit). Make sure your toaster oven is not set to convection.
Line a 10x15 inch pan with aluminum foil. You’ll want to make sure the foil comes up over the sides of the pan so that once the toffee hardens, you’ll be able to easily remove the candy.
Melt the butter and brown sugar over medium heat and cook for an additional 3-5 minutes, stirring frequently. Once the mixture comes to a boil, stir for an additional 30 seconds (but no longer). Remove from heat and stir in the vanilla.
Pour over the arranged crackers and spread with a spatula so that all the crackers are covered with the sauce.
Bake for 5 minutes (make sure to watch the candy so that it doesn’t burn). Remove from the oven (caramel sauce will be bubbly) and top with the chocolate, letting sit for about 2 minutes to melt. Once the chocolate has softened and looks shiny on top, spread with a spatula so that it covers the top of the toffee evenly.
Sprinkle your remaining toppings over the candy while the chocolate is still warm and let candy cool. I like to put mine in the freezer for about 30 minutes to harden.
Once the candy is hardened, break it apart into bite sized pieces as shown in pictures.
**I liked the Monaco crackers better than the Nutri Choice. My husband preferred the Nutri Choice.
**This recipe is easy to make and can be changed year round depending on the sprinkles you have! It’s super addictive.